Vegan Scrambled Eggs
Regular contributor and friend of Let’s Go Vegan, Tully of Tully’z Kitchen is back with another epic recipe for us all. This latest recipe is a breakfast classic, the vegan version of scrambled eggs!
Ingredients
Yolk
- 3 carrots (approx 300g, and no need to peel, but take off the green butt)
- 2 medium potatoes about 250g and peeled
- 1/3 cup mild olive oil
- 1/4 cup almond milk
- 1 tsp black salt Kala Namak*
Egg White
- 200 g firm tofu
- 1 tbsp olive oil
- black salt to taste
- pinch of pepper
Instructions
- Roughly chop the carrots and potatoes, and boil until soft.
- Drain, and let them cool.
- Once cooled, transfer them to a blender, along with black salt, and olive oil.
- Blend until silky smooth. The consistency should be like hollandaise sauce. Ladies and gentlemen, this is your egg yolk.**
Scrambled Eggs
- Crumble the tofu using your hands or grate it. It’s ok to have small lumps (not too big)
- Heat up the oil in a non-stick frying pan
- Add tofu and cook for 2 minutes on medium heat while stirring occasionally
- Add “yolk” as required**, black salt to taste, and cook until everything is mixed well
- Add Almond Milk to make it creamier and runnier and cook for 1-2 minutes or until everything is heated through
- Enjoy hot!
Notes
*Must use black salt i.e. Kala Namak (it’s the key to the flavour. Easily available in Indian grocery stores)
**Add more yolk if you like your scramble to be yolky. Add more almond milk to make it runnier.
***If you have leftover “yolk”, store it in the fridge for next time. It will last for 3-4 days
Tried this recipe?Let us know how it was!
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